prep time: 20 minutes
•
cook time: 10 minutes
•
yield: 10 egg rolls (1 per serving)
prep time: 20 minutes
•
cook time: 10 minutes
•
yield: 10 egg rolls (1 per serving)
1 cup coconut oil, duck fat, or avocado oil, for frying (see note)
20 slices prosciutto
Sliced radishes, for serving (optional)
filling:
1 pound ground pork
2 cups shredded cabbage
1 green onion, chopped
3 tablespoons coconut aminos
1 clove garlic, minced
1 teaspoon grated fresh ginger
½ teaspoon five-spice powder
½ teaspoon fine sea salt
sweet ’n’ sour sauce:
½ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener ( see here )
½ cup coconut vinegar
2 tablespoons coconut aminos
1 tablespoon tomato paste
½ teaspoon minced garlic
1 teaspoon grated fresh ginger
¼ teaspoon guar gum (optional)
1. Heat the oil to 350°F in a deep-fryer or a 4-inch-deep (or deeper) cast-iron skillet over medium heat. The oil should be at least 3 inches deep; add more oil if needed.
2. While the oil is heating up, make the filling: In a large skillet over medium heat, brown the ground pork with the cabbage, green onion, coconut aminos, garlic, ginger, five-spice, and salt, stirring to break up the meat. Cook until the meat is cooked through and cabbage is tender, about 5 minutes. Remove the filling from pan and set aside until cool enough to handle.
3. Make the sauce: Heat the sauce ingredients, except the guar gum, in a small saucepan until simmering. Whisk until smooth. If you want a thicker sauce, sift the guar gum into the sauce; it will thicken in a few minutes.
4. To assemble the egg rolls: Lay one slice of prosciutto on a sushi mat or a sheet of parchment paper, with a short end facing you. Lay another slice of prosciutto on top of it, across the center at a right angle, forming a cross. Spoon 3 to 4 tablespoons of the filling into the center of the cross.
5. Fold the sides of the bottom slice up and over the filling to form the ends of the roll. Tightly roll up the long piece of prosciutto, starting at the edge closest to you, into a tight egg roll shape so that it overlaps by an inch or so. Note: If the prosciutto rips, it’s okay. It will seal when you fry it. Repeat until all the prosciutto and filling are used.
6. Working in batches, fry the egg rolls by placing the tightly wrapped roll seam side down in the hot oil for about 2 minutes, until crisp on the outside. Remove from the oil and serve. Serve with sliced radishes, if desired.
7. Store extras in an airtight container for up to 3 days. To reheat, place in a skillet over medium heat and sauté for 3 minutes on all sides, or until warmed.
note: Once cool, strain the used oil through cheesecloth and store it in mason jars in the fridge for future use.
